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Creamy Gingerbread Cheesecake with Caramel Bliss Delight

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A rich and creamy cheesecake flavored with ginger, cinnamon, and nutmeg, atop a buttery graham cracker crust, drizzled with luscious caramel sauce.

Ingredients

Scale
  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 16 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 tsp ground ginger
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 cup caramel sauce

Instructions

  1. Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs and melted butter until it resembles wet sand. Press into the bottom of a 9-inch springform pan.
  2. Bake the crust for 8-10 minutes until lightly golden. Let it cool.
  3. In a large bowl, beat the softened cream cheese until smooth, about 2 minutes. Add the sugar, eggs, sour cream, vanilla, and spices, and mix until creamy.
  4. Pour the cheesecake mixture over the cooled crust and tap the pan to release air bubbles.
  5. Bake the cheesecake for 55-60 minutes until the edges are set but the center jiggles slightly.
  6. Cool the cheesecake for about an hour in the oven with the door cracked.
  7. Refrigerate for at least 4 hours or overnight. Drizzle with warm caramel sauce before serving.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Can be frozen for 2-3 months.

Nutrition

Find it online: https://easydishestomake.com/creamy-gingerbread-cheesecake-caramel-bliss/